Affiliation:
1. Biotechnology Research Institute, Chinese Academy of Agricultural Sciences, Beijing 100081, China
Abstract
Background:
Medicinal plants and natural feed additives are the most important
alternatives in animal production, especially in broiler production.
Objective:
In this mini-review article, some important medicinal herbs and plants with positive
effects on organic broiler production have been highlighted.
Methods:
A literature search was conducted using Science Direct, Google, Google Scholar,
Springer, Medline, and PubMed.
Results:
Medicinal plants such as ginger, ginkgo, thyme, ponderosa pine, soybean, forsythia,
peppermint, Chinese star anise, astragalus, mistletoe, schisandra, cumin, capsicum, garlic, hooker
chives, artichoke, Borreria latifolia, zataria, pomegranate, turmeric, lingzhi, Lippia javanica,
neem, oriental chaff flower, mulberry leaf, goji berry, Aloe vera, pumpkin, grape, common
nettle, marigold, coriandrum, Citrus sinensis, Alisma canaliculatum, Persian hogweed,
Eucommiaulmoides, bamboo leaf extract, rosemary, Morina citrifolia, chestnut, green tea, wild
mint, clove, sumac, satureja, ashwagandha, Lonicera japonica, Acacia, liquorice, Artemisia
annua, milk thistle, cinnamon, black cumin, etc., have positive effects on organic broiler
production.
Conclusion:
Herbal medicines lead to increased body weight due to a higher feed intake and a
higher feed conversion ratio. They improve the antioxidant activity of broiler chickens based on
their phenolic compound contents. The combination of medicinal herbal additives also has a
positive impact on broiler production. Reducing hormones, growth promoters, and antibiotics, as
well as addressing appropriate organic feed management and higher production, should be
organized in organic broiler production with the use of herbal plants.
Funder
National Key R&D Program of China
Natural Science Foundation of Beijing, China
Publisher
Bentham Science Publishers Ltd.
Subject
Public Health, Environmental and Occupational Health,Nutrition and Dietetics,Food Science